In a large saute pan, heat olive oil over medium heat.
Add in onions and garlic and cook about 3-4 minutes to soften and become fragrant.
Add red pepper flakes and cook for 1 more minute.
Add in can of San Marzano tomatoes and vodka. Mix it together and cook about for 5-7 minutes until gently reduced, stirring occasionally.
Add in your tomato paste, balsamic vinegar, salt, and black pepper and stir it all together well.
Turn the heat down to low/simmer and partly cover for 20 minutes until reduced by half, stirring every few mins.
If making penne alla vodka, While that's cooking, bring a pot of water to a boil. Salt the water and cook the pasta according to the package directions. When done, drain and set aside.
After the sauce has cooked for 20 minutes, carefully add it to a blender or food processor, add basil and purée until smooth.
After it's smooth, add the sauce back into the pan and stir in coconut cream and sugar. Cook until warmed through.
Stir in parmesan cheese and cooked pasta if adding. Toss to combine.
Serve or store in air tight container in the fridge for up to a week.